Say what??? That’s a million dollar combo right there. And, just sayin, these cupcakes contain coffee, bacon, and eggs; so, these are totally acceptable to eat as breakfast.
Oh yeah, and Happy Easter!
I found this recipe in All Recipes Magazine.
12 slices bacon, cooked crispy
2 cups flour
3/4 cup unsweetened cocoa powder
1 3/4 cup white sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 eggs, room temp
1 cup cold, strong, brewed coffee
1 cup buttermilk
or, scant cup while milk + 1 tablespoon white vinegar (stir & let sit for 2 mins)
1/2 cup vegetable oil
Preheat oven to 375 and line 24 cupcake wells with liners. (I actually got 33 cupcakes out of this recipe!)
In a large bowl combine flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Make a well in the dry ingredients, and add eggs, coffee, oil, and buttermilk.
Mix well with a spoon until incorporated.
Crumble crisp bacon and add 3/4 of it to your batter, mix in with a spoon.
Add evenly to cupcake liners, and bake for 20 minutes (Mine took 17 minutes).
3 sticks butter, room temp!
4 cups powdered sugar
1 1/2-2 cups unsweetened cocoa powder
3 tsp vanilla
5 tablespoons heavy whipping cream
Add butter to a bowl and cream with a hand mixer for 3-4 minutes.
Add powdered sugar, cocoa, and vanilla, and incorporate with hand mixer.
Add heavy cream and beat in.
Frost cupcakes, and top with extra bacon!